Post Holiday Kick Start Breakfast
Post Holiday Kick Start Breakfast
Spending time with family and friends over the holidays is the best - sleeping in late, watching movies, game nights and baking our favorite treats. I’ve definitely done my fair share of all these things over the past few days and now it’s time to get back on track with my fitness + nutrition so I look and feel my best. Personally, I don’t see why people put so much pressure on January 1 as the day to start setting goals. In my opinion, it’s unrealistic to choose one date to make major changes in your life (if it works for you, by all means do it!). Instead, I like to try and stay as balanced as possible throughout the year. When I’m home for the holidays I indulge in cookies and wine but also love my salads and Brussels sprouts.
That being said, if you’re feeling a bit sluggish and want to fuel your body with something filled with nutrients that is super delicious, check out this healthy breakfast recipe - my fave breakfast tacos from my eBook. ACTIVATE. HUSTLE. GLOW. is a 12 Week Guide to Wellness that includes strength training, METCON, cardio, yoga, meditation, nutrition info and recipes. You can check it out here.
BREAKFAST TACOS:
Gluten Free
Dairy Free
No Sugar Added
Ingredients:
2 coconut or almond flour tortillas (I prefer Siete Foods brand)
1 cup roasted sweet potato
2 handfuls spinach
1 egg
1/2 cup or 2 egg whites
1 tsp avocado or olive oil
1 tsp minced garlic
2 tbs cilantro lime dressing (optional, in the eBook)
PICO DE GALLO:
6 cherry tomatoes chopped in half
2 tbs chopped red onion
1/2 tsp minced garlic
juice of 1/2 lime
cilantro to taste
sprinkle of sea salt
INSTRUCTIONS:
Prepare the pico de gallo. Combine all the ingredients and set aside.
Add olive or avocado oil and minced garlic to a pan over medium heat. Add spinach. Cook until leaves have wilted and remove from the pan.
Whisk together the egg and egg whites and add to the pan. Scramble and set aside.
Place the roasted sweet potatoes in the pan for 3-5 minutes to warm. Remove and set aside.
Put the first tortilla in the pan to warm and layer with half the spinach, egg, potato and pico de gallo. Fold into a burrito and turn over the warm the fold. Remove from the pan.
Repeat with the second burrito. Serve with cilantro lime dressing (optional).